Yield
16 servings.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl; stir well. Combine 1 1/2 cups sugar, sour cream, vegetable oil, eggs, and 1 1/2 teaspoons vanilla; add to flour mixture, and stir with a wire whisk until blended. Stir in 2 1/2 cups carrot, walnuts, and raisins.

Step 2

Pour batter into 2 greased and floured 9-inch square cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans; let cool completely on wire racks.

Step 3

Beat cream cheese and butter at medium speed of an electric mixer until smooth. Gradually add powdered sugar, beating until well blended. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Combine coconut and 1/3 cup carrot; sprinkle on top of cake.

Light and Luscious

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